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Salsa De Nuez (Mexican Nut Salsa)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste. | 2. Store in a tight covered container in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pecan half 2 cups - - - -
    tbsp olive oil 1 - - - -
    garlic clove 5 peeled crushed - - - -
    red chili powder 1 -2 tablespoon - - - -
    water purified - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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